Joy of De-Commodification: A Cartographic Cookbook

The Trusted Kitchen Classic for a New

Of A CARTOGRAPHIC COOKBOOK With more than 30 RECIPES FOR RESISTANCE Revised AND Updated Edited by Forbes Lipschitz with contributions by Claire Conner, Makayla Davis, Adrian Farhat, Kristiana Gresham, Jack Gruber, Emily Loomis, Colin Martinez, Molly McCahan, Roshni Nair, Mann Patel, Marley Renner and Brad Reuschling

Joy of De-Commodification: A Cartographic Cookbook

Published on Nov 23, 2020

workinglandscapeslab

About

Agriculture in the United States is steeped in a legacy of settler colonialism and slavery. Conventional farming systems in the era of late stage capitalism facilitate the exploitation of marginalized peoples and the degradation of regional ecosystems, while contributing substantially to climate change. Food, however, can be a powerful anchor to construct identity, commemorate history and resist threats of cultural erasure. It is within this context that cooking is a cultural, political and ecological act. Each meal we prepare connects a global network of corporate driven food production, processing and distribution infrastructure. Each food choice we make can either tacitly endorse or challenge these existing power structures and systems. The Joy of Decommodification combines maps and recipes to reveal and challenge the unjust and unsustainable legacy of agricultural commodification in the United States.

Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.